WorksheetsBaking NOCTI Practice Test
Total questions: 66
Worksheet time: 33mins
The leavening for puff pastry and items baked with pate a choux are the same. What leavens the pastries?
flour
boil
steam
simmer
When making a stirred custard sauce, the hot liquid is slowly whisked into the egg yolks in order to not cook the eggs. What is this called?
blanching
tempering
straining
curdling
If you over bake cookies the liquid will absorb causing the cookie to (a) quicker.
stale
expand
burn
crumble
What is another way to avoid lumping starches in liquid?
mix the starch with cold liquid
stir the starch into dry ingredients first
add the starch directly to boiling liquid
dissolve the starch in hot oil
What type of flour is used most often in pie dough and why is it used?
pastry flour because it is low in protein and makes pie tender
whole wheat flour because it adds fiber and nutrition
bread flour because it creates a chewy texture
self-rising flour because it contains baking powder
When we make tea biscuits, what is the type of dough considered?
soft dough
pour batter
hard dough
molding the dough
What type of consistency do you believe rolled cookie dough should have?
solid
soft
hard
stiff
If egg whites are overmixed in angel food cake, what do you believe could happen to the final product after baking and cooling?
It will shrink
It will swell
It does not affect the cell
What is the reason that we use paper liners for cupcakes?
to keep the cupcakes warm while baking
to add flavor and color to the cupcakes
so they don't stick and it makes them easy to remove from pan
to prevent the cupcakes from burning on the bottom
An emulsion will form more successfully if the ingredients being mixed are at what temperature?
temperature danger zone
room temperature
40 degrees f. or below
temperature controlled
What gives the gluten in dough the ability to return to its original size and shape after it has been deformed?
tensile
contractility
extensibility
elasticity
What is the traditional icing type that is poured over peties fours?
royal icing
poured fondant
rolled fondant
buttercream icing
The three mixing methods for quick breads are the biscuit method, the muffin method, and what else?
creaming method
muffin method
biscuit method
modified straight dough method
The most common type of flour used in cookie production is pastry. Why do you think this is?
adds a nutty flavor and darker color
increases the protein content for better structure
creates a denser cookie with a chewy texture
makes finished product lighter and more tender
What is the difference between a rich dough and a lean dough?
rich dough has more water
lean dough has more sugar
lean dough has more eggs
rich dough has more fat
Dinner rolls that have margarine or butter rolled in them are called what?
stiff
development
hard
butterflakes
If you have a mixture of flour, liquid, and fat, what type of dough would you be producing?
read the recipe
pastry cream
lean bread
pastry type dough-pie dough
What is not considered a custard?
strawberry coulis
cheesecake
lemon curd
pastry cream
When you are making up cookies, why would you want them to be the same size?
all fit onto the pan
easy to market
bake evenly
lean bread
What are you doing when you are shaping or forming dough into a loaf or press?
It will shrink
stale
molding the dough
sugar
Milk, melted butter, water, and one other type of wash can be used on the tops of soft rolls before baking. What is it?
syrup wash
starch wash
base wash
egg wash
What custard should be allowed to boil to the correct thickened consistency before removing from heat?
soft dough
pastry cream
bavarian cream
strawberry coulis
What is it called when you work dough in order to develop the gluten?
kneading
blending
creaming
tempering
When using a baker's formula for balancing a formula for breads, the percentage of the other ingredients are based on the weight of what ingredient?
bread
gluten
flour
sugar
What is another name for laminated dough?
rain-down
bank-down
bounce-off
roll-in
What is conditioning of gluten during mixing considered?
molding
fermentation
development
achievement
When making a sponge cake or Genoise cake, what is the most accurate procedure?
cooked juice method comes from a can and cooked fruit method is where sugar is added to draw out the juices
high ratio
tempering
warm and whip the eggs and sugar, sift and fold in the flour and baking powder in stages and if using butter fold in melted butter after the flour has been folded in
A cheesecake weighs 4 lbs after it is baked. A baker portions it into 16 pieces. How much will each slice weigh?
1 lb
2 oz
8 oz
4 oz
What is the starch in baking that does not need heating or cooking?
arrowroot (pre gelatinized)
high ratio
read the recipe
molding the dough
During the baking process, when yeast bread is exposed to the heat in the oven it experiences something called an "oven spring." What does this term refer to?
even baking of the crust
decrease in dough volume
rapid rise of the product
slow cooling of the dough
What could you do to the dough in order to slow down fermentation?
add more yeast
mix it with water
put it in the fridge
heat it in the oven
What do you do to fresh pie dough before you roll it out in order to relax the gluten?
freeze it for a longer shelf life
leave it at room temperature to dry out
roll it out immediately to maintain elasticity
chill it in the refrigerator
What is used to thin icing for doughnuts?
simple syrup
espresso
lemon juice
strawberry coulis
If you were making a bakery product made of liquid, flour, salt, shortening, and leavened by yeast, what would you be making?
lean bread
pastry type dough-pie dough
bake evenly
creaming method
In mixing pie crust it is important that the water used is at what type of temperature and why?
boiling hot to dissolve the fat quickly
warm to activate the yeast in the dough
ice cold so it does not develop gluten
room temperature to enhance flavor absorption
What is it called when you poke small holes or impressions into dough to allow gas to escape and why is it important?
rolling to flatten the dough
kneading to develop gluten structure
docking so the dough does not blow up when steam is formed
folding to incorporate air
When baking pate a choux items we start the baking process at a high temperature to develop steam and then reduce to finish the baking and set the structure. The product must be firm and dry before removing from the oven and cool slowly to prevent what?
rapid rise of the product
collapse
steam
elasticity
What other items are made with pate a choux?
molding the dough
beignets and French cruller
read the recipe
pastry type Dough-pie dough
What is protein coagulation?
the process of breaking down proteins into amino acids
the process of mixing ingredients to create a batter
a change in the structure from a liquid form to a solid or thicker liquid
the addition of fats to enhance flavor
When water and flour are mixed it combines glutenin and gliadin proteins to form an elastic substance that is called what?
steam
sugar
gluten
flour
What does the term "tunneling" in biscuits refer to?
dense texture from insufficient rising
very large air pockets from overmixing
crumbly consistency due to low fat content
small air pockets from underbaking
When mixing icings for cakes, what type of shortening is used?
high frequency
génoise
high ratio
low ratio
What temperature should bread be baked to?
350 degrees
450 degrees
190 degrees
120 degrees
When preparing the bakeshop for production of a specific recipe/formula, after you clean and sanitize the work area, what is the first thing you should do?
Japanese cooking
read the recipe
creaming method
everything in its place
When the cake flour is added in the angel food cake, it should be folded in by hand so the (a) do not break down.
air cells
fat globules
sugar crystals
gluten strands
When making and frying yeast raised doughnuts, what ingredient could make it too dark?
gluten
sugar
it will shrink
flour
How many quarts in a gallon?
3 quarts
2 quarts
4 quarts
8 quarts
What is another name for eclair paste and what is the leavening agent used?
brioche dough that is leavened by yeast
scone dough that is leavened by baking soda
pate a choux that is leavened by steam
pasta dough that is leavened by air
What is the difference in the cooked juice method and the cooked fruit method for pie fillings?
cooked juice method uses fresh fruit while cooked fruit method uses canned
cooked juice method is for savory pies while cooked fruit method is for sweet pies
cooked juice method requires no cooking while cooked fruit method is fully cooked
cooked juice method comes from a can and cooked fruit method is where sugar is added to draw out the juices
What are three types of laminated dough and what two get its rise from yeast and which gets its rise from steam?
pasta and bread get it from yeast and puff pastry gets it from air
croissant and danish get it from yeast and puff pastry gets it from steam
cake and muffin get it from steam and croissant gets it from yeast
scone and biscuit get it from yeast and croissant gets it from steam
When angel food cakes are taken out of the oven, what is done with the cake pan to cool it and why?
It is left upright to cool slowly
It is covered with a towel to retain moisture
It is turned upside down immediately because the structure is not completely set so it won't shrink
It is placed in the freezer to harden quickly
32 oz=4 cups=2 pints= how many quarts?
5 quarts
1 quart
2 quarts
3 quarts
What is the main purpose of venting a two crust fruit filled pie?
mix the starch with cold liquid
arrowroot (pre gelatinized)
lets the steam out
rich dough has more fat
Bread flour is generally used for most breads and rolls. What type of wheat do you believe it is milled from?
facts
physical
hard
heavy
What mixing method is it when you mix or beat shortening with sugar?
creaming method
muffin method
biscuit method
modified straight dough method
The creaming method incorporates air into a batter and will cause the cake to rise from the heat in the oven. Would this be considered a physical or chemical leavening process?
environmental
chemical
physical
biological
When a grease fire occurs in a pan,
cover the fire with salt
smother with a tight lid
spray the pan with water
evacuate the building
Food MOST likely to spoil rapidly tend to be
high protein
high acid
low moisture
gluten free
Twelve ounces is equal to
0.25 pounds
0.50 pounds
0.60 pounds
0.75 pounds
When using pastry flour instead of cake flour in a recipe, typically the cake would lack
volume
color
taste
freshness
Yeast is killed at approximately what temperature?
90 degrees F
100 degrees F
140 degrees F
160 degrees F
Pate a Choux is a pastry made
in a proof box
in the refrigerator
on a stove top
on a wooden table
The mixing of butter or shortening with sugar is called
kneading
whipping
blending
creaming
The process of slowly whisking hot liquid into egg yolks to prevent curdling is known as
folding
emulsifying
tempering
conditioning
A self-serve display case should
not be used for retail bakeshops
save labor, help traffic flow, and increase sales
increase labor due to constant re-stocking needs
be placed directly in the main traffic flow
A dairy allergy is known as
diabetes
lactose intolerance
celiac disease
scurvy
